Thursday, July 22, 2010

Pecan Squares

I have this old book I bought in the bargain section at B&N years and years ago. I don't even know if it's still in print. I did a quick Google search on it and it doesn't have the best reviews, which puzzles me, because of the recipes I have tried from it, they've all been fantastic. I think it was more of the techniques of some of the more complicated recipes that people were not a fan of.

I made these pecan squares for a summer BBQ and they were great. I was told they also freeze well so if you have some extra left over, stick them in the freezer and bring them out when you have unexpected guests or are in need of a quick dessert. The crust is light, buttery, and just crumbly enough, while the topping is all chewy and nutty and just plain delicious. Drool.

Pecan Squares

Yield: variable, depending on size of squares

For the crust:
2 cups all purpose flour
1/2 cup granulated sugar
1 cup cold butter, chopped
1 egg
zest of 1 lemon
pinch of salt

For the pecan topping:
1/2 cup butter
1/4 cup honey
1/4 cup granulated sugar
1/2 cup firmly packed brown sugar
5 tablespoons whipping cream
4 cups pecan halves
powdered sugar for dusting (optional)

Preheat oven to 375 degrees F. Lightly grease a baking dish (13x9) with butter or cooking spray.
For the crust:
Sift flour, salt, and sugar. Add butter and work through flour mixture until it resembles coarse crumbs.
Add egg and lemon zest and blend with fork until mixture just holds together.
Put mixture into greased baking pan and press into an even layer (it helps to flour your fingers to do this).
Prick the dough all over with a fork. Bake at 375 for 15 minutes. Remove from oven but keep it on while you make the topping.

For the topping:
In a saucepan on medium heat, melt butter, honey, and sugars. Increase heat and bring mixture to a boil for about 2 minutes, stirring occasionally.
Remove from heat. Stir in cream. Add pecans and make sure they are evenly coated with the mixture.
Pour nut mixture over the crust. Return to oven and bake for 25 minutes.
Allow to cool. Run a knife along the edges, then cut into squares. Dust with powdered sugar if desired.

1 comment:

Jacqueline said...

From one fairly new blogger to another, welcome! Your cupcakes are lucious. I looked at all of them and then realized you were just beginning. I can't believe it, your photos are just mouthwatering. Have a great time. I have loved it. Just started in May!